Mediterranean Hanger Steak and Potatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 834
- Total Fat
- 59
- Saturated Fat
- 18
- Carbohydrates
- 36
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 44
- Cholesterol
- 143
- Sodium
- 1249
- Total: 1 hr 40 min
- Active: 40 min
Ingredients
3 tablespoons zaatar
1 tablespoon dried oregano
2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
Four 6-ounce hanger steaks
1 1/2 pounds baby red potatoes
2 tablespoons white wine vinegar
1/2 teaspoon white miso
2 tablespoons chopped fresh flat leaf parsley
1 tablespoon chopped fresh dill
1 tablespoon drained capers
2 cups medium diced heirloom or vine ripe tomatoes
1 cup sliced Persian cucumber
1/4 cup mixed olives, sliced in half
1 cup crumbled feta
Directions
Special equipment:
about 5 metal skewers- Combine zaatar, oregano, cumin and a generous pinch of salt and pepper in a small bowl. Drizzle in 1/4 cup olive oil until a thick paste forms. Rub the steaks with the spice mixture and let sit at room temperature for 45 minutes.
- Meanwhile, place the potatoes in a large pot and cover with cold water by 2 inches. Season water generously with salt and bring to a low boil over medium heat. Let cook until the potatoes are slightly tender but not cooked through entirely, 20 to 25 minutes. Drain, and once cool enough to handle, thread 4 or 5 potatoes on each of 5 metal skewers.
- Whisk together white wine vinegar, miso and 2 tablespoons olive oil in a large bowl. Add parsley, dill and capers. Add tomatoes, cucumber and olives and season with salt and pepper. Toss to coat and set aside.
- Preheat the grill or a grill pan to medium-high heat. Grill the steaks to desired doneness, 4 to 5 minutes per side for medium. Let rest for 5 to 10 minutes before slicing.
- Meanwhile, drizzle remaining 2 tablespoons olive oil over potatoes and sprinkle generously with salt and pepper. Grill until skin is crispy and potatoes are cooked through, 4 to 5 minutes per side.
- Slice steaks 1 1/2-inch thick and top with salad. Sprinkle with feta and serve with grilled potatoes.